So, since this sandwich is out for a limited time I decide to make it myself. I don't know if it was the brown sugar bacon or the sweet Hawaiian bun that made me want more. All I knew was that, 1.) They're going to take this sandwich away from my LIFE!!! And 2.) How can I make this brown sugar bacon somewhat the way they made it!

If you are anything like me, Sundays are meant for being lazy and relaxing at home with the family. But sometimes lazy Sundays are made even more lazy after a stack of my buttery pancakes! I used to make these every Monday since my husband and I were off every Monday but now, since I'm a SAHM (stay-at-home-mom), I make them every Sunday aka "lazy day". I got this recipe from my granny a couple of years ago but tweaked it a little because I love, love, LOVE fluffy pancakes. Enjoy! (recipe below)

Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins

Ingredients

1 1/4c. unbleached all purpose flour

1/4c. sugar

1tsp. baking powder

1tsp. baking soda

1tsp. vanilla

1 1/4c. buttermilk

1/4c. butter (melted)

Directions1. Mix dry ingredients together in a large bowl2. Mix wet ingredients (except egg) into a small bowl3. Pour dry & wet ingredients into your electric mixer (or into a bigger bowl and mix with hand mixer)4. add egg when mixture is blended5. After all the ingredients are blended smoothly. Pour batter onto a greased griddle6. When the batter starts to bubble flip and wait for 5 extra minutes7. Serve then joy with some maple syrup!

Note: If you don't like your cakes big and fluffy add 1/4 cup of milk to lessen the thickness.

Now the last time I made this, I failed horribly. I used an artichoke (like it says in the recipe) but didn't know that a artichoke had a heart. I boiled the artichoke like one of my friends told me to do, submerged it in ice cold water to let it cool, and started peeling away. If you have never actually seen what the "heart" of the artichoke looks like. To describe it, it kinda looks like a flower in the middle (i know weird huh?). If you want to choose the easier route I would suggest buying a can of artichoke hearts. Just so you wouldn't have to go through the same confusion I did.Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins

Ingredients

8oz cream cheese (reduced fat is ok)

16 oz light sour cream

1 stick (8 tbsp) unsalted butter

1½ - 2 cups shredded Parmesan cheese

14 oz quartered artichoke hearts, drained and coarsely chopped

4 oz can diced jalapeños, drained

10 oz frozen spinach (thawed and drained)

2-3 garlic cloves, pressed

Directions

In a medium pot over medium heat, melt together 8 oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5 - 2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.

After years of long, arduous labor, I've finally perfected the art of the chocolate chip cookie! Ok, so maybe not long or arduous or labor for that fact, BUT I put in a lot of research and cookie tasting to get the perfect cookie. It's all about sacrifice! I think this recipe is my idea of cookie perfection!

Perfect Chocolate Chip Cookies

Prep Time: 45 mins Cook Time: 12 mins Total Time: 57 mins

Makes approximately 30 cookies

Ingredients

2 cups + 2 tablespoons All Purpose Flour

1 teaspoon baking soda

2 teaspoons cornstarch

½ teaspoon salt

1 ½ sticks (6 oz) butter, melted and cooled

1 cup brown sugar, lightly packed (I used light brown sugar, but dark brown sugar will work as well if you want a more molasses-y flavor)

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1½ cups chocolate chips

Directions

In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

In a large bowl, beat together the cooled melted butter and the sugars with a electric mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.

Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.

Cover and refrigerate the dough for 30 minutes to an hour*

Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.

Scoop ¼ cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.

Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked.

Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!

Repeat with remaining batches, until all cookies are baked.

And the last and most important step... enjoy with a cold glass of milk!

Side Notes:

You can freeze part of the dough for making cookies at a later date instead of making all 30 cookies

*Also recommend leaving the cookie dough in the fridge overnight before putting it in the oven (if you can be that patient)

No better way to start off my first blog recipe than with "BRINNER"! Yes you read that right...BRINNER! Breakfast...but for dinner. Duh!

Today was one of those days where hunger just ruled my every thought. I couldn't decide what I wanted to eat and that just made me want to eat absolutely everything! On an average day, when hunger hits hard, I just order take-out so that I can feed everyone and eat swiftly. One and done! BUT...today I decided to be more financially strategic (read as cheap) and made BRINNER!

Normally my brinner menu consists of pancakes but today I broke out my famous OMELETTE!